UV Cooks: Swiss Chard & Lemon Ricotta Pasta

As summer winds down and the produce aisle becomes less vibrant, there is no need to give up on cooking fresh and tasty meals for ourselves. This dish brings together the zestiness of citrus, the creaminess of ricotta and the saltiness of bacon and, on top of it all, features a healthy serving of nutrient-packed swiss chard. The recipe originally calls for dried spaghetti, but using fresh pasta noodles adds a special touch, as their delicateness is the perfect canvas on which to showcase this truly unique combination of ingredients. If you find yourself without swiss chard, spinach or kale are both acceptable substitutions. Feel free to leave out the red pepper flakes if you are averse to heat in your dishes. Finally, extreme heavy-handedness with respect to cheese measurement is recommended because, let’s face it, a little extra ricotta and parmesan can go a long way in the flavour department! This recipe serves four.

• 3 cups raw Swiss chard, sliced (including the stems)
• 2 handfuls dried spaghetti noodles
• 2 strips bacon, cut into 1/4″ slices
• 1/2 large shallot, minced
• olive oil as needed
• 1/3 cup ricotta cheese
• 2 tablespoons Parmesan cheese
• zest from 1/2 lemon
• 1/4 teaspoon salt, to taste
• 1 pinch of dried red pepper flakes

1. Bring a pot of well-salted water to a boil over high heat. Blanch the Swiss chard for 3-5 minutes. Scoop out the chard, and drain well, squeezing out as much of the water as possible. Chop again and set aside.
2. Keep the pot of water boiling, and add the spaghetti noodles. Follow the directions on the packet for making the spaghetti. Drain and set aside, retaining about 1 cup of liquid from cooking the noodles.
3. Fry bacon until just crispy. Add the shallot and sauté until soft, adding olive oil if needed.
4. Add the Swiss chard and toss well to break up the chard clumps.
5. Combine the ricotta and Parmesan cheeses in a small bowl, and add the lemon zest, salt, and red pepper flakes. Add to the Swiss chard mixture in the sauté pan and mix well.
6. Add cooked spaghetti, and some of the pasta water as needed.
7. Serve warm.